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Your Best Short Ribs

We've got our sights set on Super Bowl parties and the meaty crowd-pleaser that is beef short ribs. Do you braise them into a tender heap or play it fast and loose with a grilled Korean kalbi? Tell us what cuts to look for, your stance in the bone-in/bone-out debate, and how you get the most from this complex hunk of meat, brimming with potential for greatness.
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Once the ribs are arranged in a single layer, you pour a mixture of sake and pear (or apple) juice over them and put them in the fridge for a couple of hours.

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For the second stage of the marinade, we threw the rest of the ingredients in a bowl and mixed.

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Generous with the ground pepper -- as usual.

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This second marinade gets poured over the short ribs, which then sit in the fridge overnight, getting nice and tender.

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You'd think this looks adequately covered, right? Apparently, not enough to discourage the two squirrels playing outside (where we kept the meat cold because of a full fridge) from trying to abscond with a piece of the meat. Aren't squirrels vegetarians?

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We laid the pieces that remained untainted by the squirrels on a baking sheet and put them under the broiler.

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We didn't include too much of the marinade on the ribs, because we wanted to avoid flare-ups. They still got nice and brown.